Monday, February 8, 2010

Strawberry Spring Salad/Poppy Seed Dressing

Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced

Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans

Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.

Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion

Mix all ingredients in a food processor until well blended.

3 tsp. poppy seeds
1 c. canola oil

Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.

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